Pizza Ovens

The Haas-Meincke biscuit oven program allows the production of all kinds of hard and short dough biscuits, crackers, cocktail crackers, swiss rolls, layer cakes and pizza-type products.

The most suitable oven type for a certain product and for certain production conditions can be selected from different baking systems. Moreover, it is also possible to combine different baking systems to a hybrid oven. All ovens are available in working widths from 800 to 4200 mm.

Indirectly Heated Convection Oven

This oven type is used for the production of biscuits, cookies and cakes, pizzas and pies and many more products.

Technical data:

Indirectly heated by gas, oil or electricity

Pre-manufactured and insulated in 2-m-modules for fast and easy installation

Heated air transferred via tubes to the top and the bottom of the baking chamber

Heat distribution across the baking chamber regulated by dampers in the tubes

Humidity in each heating zone controlled by damper system

Indirectly Heated Cyclothermical Oven

Hybrid Ovens

Various types of hybrid ovens are available. All different oven types are manufactured in 2-m-modules with the same baking chamber dimensions. Therefore it is possible for us to combine different heating systems to create best oven configuration. The most common type is the combination of a DGF oven and a convection oven which is used for the production of hard dough biscuits and crackers.